Hello ,

There is nothing that pains as much as having your ingredients wasted in trying to bake a delicious cake. This can ruin both for you and your customers, if the cake is meant for a customer.

Red Velvet cake looks simple but yet it comes with a lot of hidden technicalities that you may be ignoring without even realizing it.

So if you have Red Velvet Cake to bake this period and beyond, here are the 5 errors to avoid:

1. Too much Cocoa Powder: this will affect the taste & also give your cake a very dark brownish color thereby nullifying the essence of the RED.

2. Too much baking powder: will lead to a rise and fall giving you a collapse cake & in some cases your cake develops gigantic holes making the cake lose its velvety texture.

3. Too much baking soda: neither you nor your customers will like this at all! It will give your cake a chemical or soapy taste.

4. Using bitter powdered red food color: or even very harsh gel food color can leave a chemical after taste.

5. Adding red food color to vanilla cake batter: unfortunately this is not a red velvet cake recipe.

If you have been improvising like this for a long time because you don’t have a standard Red Velvet Cake Recipe, you will need to get a better recipe that yields great results. My Classic Red Velvet Cake is a great fit, it never fails me!

, did you find the above helpful and will you be very careful to avoid these errors next time you bake your Red Velvet cake? Hit the reply button and tell me about it. I would love to read from you!

Sugar hugs

Coach Miriam.

I am so sorry this is coming late, I was so busy I totally forgot to give you this great news! I finally launched my online CAKE BUSINESS ACCELERATOR UNIVERSITY on Valentine’s Day! (Happy Val to you in arrears). One of the students who gained access to CBAU sent me a review that made me teary. I will gist you later! Bye!